Quince Cheese

Preparation info
  • makes about

    2 lb

    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A dry Portuguese preserve capturing the fragrance and acidity of quinces in a thick red paste, adapted from Edite Vieira’s The Taste of Portugal.


  • 2 lb quinces
  • boiling water
  • 1 lb 10 oz


Rub all the fluff from the quinces’ skins, wash them, then peel, core and cut into quarters. Put in a saucepan and pour in enough boiling water just to half cover them. Put over a medium flame to cook, covered, for 10-12 minutes until just tender. Drain well. (Edite Vieira advises you to keep the peel, cores and cooking water, boil together to extract all the flavour and pectin, then strain and